Tiffany Haney
Scallops are a delicious and elegant meal that can be prepared in a variety of ways, but one of the most popular methods is sautéing or pan-searing. This technique results in a golden brown crust and a juicy, tender centre that's simply irresistible. The key to achieving this perfect sear lies in using the right pan and preparing the scallops properly before cooking. In terms of pans, stainless steel and cast iron are recommended due to their ability to handle high temperatures and produce a deep sear. As for preparation, it's crucial to pat the scallops dry, season them, and ensure they're evenly spaced in the pan to avoid steaming. With just a few simple tricks, you'll be cooking restaurant-quality scallops that are sure to impress!
How to sauté scallops and what pan is best
| Characteristics | Values |
|---|---|
| Scallop type | Sea scallops are best for searing. Bay scallops are much smaller in size. |
| Scallop source | Fresh scallops are best. Frozen scallops will work but take extra care when patting them dry. |
| Scallop preparation | Remove the side muscle. Pat scallops dry with a paper towel. Use a light dusting of flour to each side of the scallops for a golden crust. |
| Scallop seasoning | Season generously with salt and pepper. |
| Pan type | A heavy stainless steel or cast-iron pan gives the best crust. Avoid non-stick pans. |
| Pan preparation | Heat oil and butter in the pan until hot. The oil should be hot enough to make the scallops sizzle when added. |
| Cooking time | Cook scallops for 2 minutes, then flip. Cook for another 2-3 minutes. |
| Doneness | Scallops are done when they are golden brown and opaque/translucent on the sides. They should feel firm with a little bounce. |
| Serving suggestions | Serve with garlic butter sauce, fresh herbs, and simple side dishes such as potatoes, carrot souffle, or zucchini casserole. |
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What You'll Learn
Preparation: Pat scallops dry and season
Preparing scallops for cooking is a straightforward process. First, pat them dry with a paper towel. Frozen scallops will have more moisture, so take extra care to ensure they are as dry as possible. You can also refrigerate them uncovered to be certain they are fully dry. If you want an extra fail-safe, add a light dusting of flour to each side of the scallops. The flour will absorb excess moisture and add a nice golden brown crust.
Next, season the scallops. Sprinkle them generously with salt and pepper. You can season one side of the scallops out of the pan, place them seasoned side down into the hot pan, and then season the other side while the first side cooks.
Finally, heat your pan. A cast-iron skillet is ideal for searing scallops because it retains heat well and preheats nicely. Heat the skillet until it is very hot, and add some high-smoke-point oil, such as avocado oil or canola oil.
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Pan choice: Use cast iron or stainless steel
When sautéing scallops, it is important to use a pan that retains heat well and preheats nicely. A cast-iron pan is a great choice for searing scallops as it checks these boxes. Cast iron pans give an even sear and are able to retain heat well, allowing you to sear your scallops at a high temperature. They also preheat nicely, which is important as scallops require a hot pan to cook properly.
Another good option is a heavy stainless steel pan. Similar to cast iron, stainless steel pans can get very hot, which is essential for achieving a good sear on your scallops. Stainless steel pans are also durable and long-lasting, making them a good investment for your kitchen.
Nonstick pans should be avoided when cooking scallops as they do not get hot enough to achieve a proper sear. It is important to use a pan that can get very hot and maintain that heat so that your scallops develop a nice crust.
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Oil: Heat oil until shimmering
To sauté scallops, you'll want to heat oil in a skillet or cast-iron pan over medium-high heat until shimmering. The oil should be hot enough for the scallops to sizzle when added, but not so hot that it burns. Use a high-smoke-point oil, such as avocado oil, canola oil, or olive oil. You can also add butter to the pan along with the oil for extra flavour.
It's important to avoid overcrowding the pan, as this can cause the scallops to steam instead of sear. Work in batches if needed, and make sure the scallops are in a single layer with space between them. The ideal amount of space is about an inch apart, but at the very least, they shouldn't be touching.
Before adding the scallops to the pan, make sure they are patted dry with a paper towel. Damp scallops won't sear or brown properly. Frozen scallops, in particular, tend to have more moisture, so take extra care when patting them dry. You can also add a light dusting of flour to each side of the scallops to absorb excess moisture and promote browning.
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Cooking: Sear for 2 minutes each side
To cook scallops, you'll want to sear them in a pan. Start by patting them dry with a paper towel—the drier they are, the better they will sear. Then, heat up a skillet or cast iron pan until it's very hot, and add some oil with a high smoke point, such as avocado, light olive, grapeseed, canola, vegetable, or peanut oil.
Place the scallops in the pan in a single layer, spaced about an inch apart. The first scallop should sizzle on contact. If it doesn't, wait a few seconds to let the pan heat up before adding the rest. Sear the scallops for about 2 minutes on the first side, then flip them over using tongs or a fish spatula. Add a small pat of butter to the pan while the other side finishes cooking, to flavour the scallops.
Cook the scallops for another 2 to 3 minutes on the second side. Both sides of the scallop should be seared golden-brown and the sides should look opaque all the way through. The scallops should feel firm to the touch, but still slightly soft, and an instant-read thermometer inserted into the centre of the scallops should register 115°F.
Once the scallops are done cooking, serve them immediately, and make sure to transfer them to another dish for serving.
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Sauce: Deglaze with wine or add garlic butter
Deglazing with Wine
After cooking your scallops, remove them from the pan and set them aside on a plate. Drain the oil from the pan, then place the pan back on the burner. Deglaze the pan with wine and cook until only a few tablespoons of wine remain. Remove the pan from the heat and whisk in some butter until it is melted and emulsified with the wine. Generously spoon this sauce over your scallops before serving.
Garlic Butter Sauce
To make a garlic butter sauce, first, sear your scallops. Remove the scallops from the pan and set them aside. Add butter, garlic, and shallots to the pan. You can also add in other herbs and seasonings such as parsley, chives, red pepper flakes, or basil. Cook for a couple of minutes, then return the scallops to the pan and coat them in the sauce. Serve with a sprinkle of lemon zest and a warm baguette.
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Frequently asked questions
Start by patting your scallops dry with a paper towel. Make sure the scallops are completely dry so that they sear nicely and don't release a lot of liquid while cooking. Heat oil and butter in a large skillet until hot, then arrange the scallops with space between them. Cook for a few minutes on each side or until golden brown.
Stainless steel and cast iron are generally the best materials for sautéing scallops. Stainless steel responds to changes in heat better than cast iron, which makes it easier to monitor and regulate fluctuations in temperature.
Seared scallops cook quickly, usually within 5 minutes. Average-sized scallops (about 1–1½ inches in diameter) will take around 1 minute per side, while extra-large scallops will take closer to 2 minutes per side.
